Side Pannel
Creamy Chicken Queso Dip
Creamy Chicken Queso Dip
- Recipe Submitted by maryjosh on 01/04/2017
Ingredients List
- 1 cup Roma tomatoes, diced
- ½ teaspoon salt
- 2 tablespoons olive oil
- 1 cup chopped onion
- 1 cup diced red bell pepper
- 1 small jalapeño, stemmed, seeded and minced
- 2 tablespoon minced garlic
- 1 ½ pounds chicken tenders
- 1 14-ounce can chicken stock
- ½ cup heavy cream
- 3 ounces cream cheese, softened
- 8 ounces Fontina cheese, shredded
- 2 tablespoons butter, softened as needed
- 2 tablespoons flour as needed
- Tortilla chips, for serving
Directions
Place diced tomatoes in a strainer over a bowl and sprinkle with salt. Let this sit and drain while you work on the rest of the dish. Every now and then give the tomatoes a turn to help them drain.
In a skillet heat oil over medium high heat and sauté onions, both peppers and garlic for two minutes.
Add chicken and stock, cover and simmer for 15 minutes. Remove cooked chicken to your cutting board and lower heat under skillet to medium.
Add cream and drained tomatoes to the pan and simmer while you shred the chicken.
With a fork, hold the fat end of the cooked tender and pull with the fork starting at the small end. When you reach the fat end, work around the tendon that is in each tender and discard the tendon. Set the shredded chicken aside.
Add the cream cheese and Fontina to the pan and stir until they are melted into the mixture.
At this point, the mixture should be thick and creamy. If it is too loose (depends how watery the tomatoes were), take the softened butter and add the flour in a small bowl until a paste forms. Add little bits of this to the sauce until it reaches the desired consistency. This step may not be necessary if the consistency is already thick and creamy. Our tomatoes were very meaty but they are not always that way.
Add shredded chicken and stir.
If serving as a meal, you can serve it two ways. Place tortilla chips in a bowl and spoon this over, or serve the chips on the side.
If serving as an appetizer, when ready to serve, pour hot mixture in a bowl, and serve along side a bowl of tortilla chips.
In a skillet heat oil over medium high heat and sauté onions, both peppers and garlic for two minutes.
Add chicken and stock, cover and simmer for 15 minutes. Remove cooked chicken to your cutting board and lower heat under skillet to medium.
Add cream and drained tomatoes to the pan and simmer while you shred the chicken.
With a fork, hold the fat end of the cooked tender and pull with the fork starting at the small end. When you reach the fat end, work around the tendon that is in each tender and discard the tendon. Set the shredded chicken aside.
Add the cream cheese and Fontina to the pan and stir until they are melted into the mixture.
At this point, the mixture should be thick and creamy. If it is too loose (depends how watery the tomatoes were), take the softened butter and add the flour in a small bowl until a paste forms. Add little bits of this to the sauce until it reaches the desired consistency. This step may not be necessary if the consistency is already thick and creamy. Our tomatoes were very meaty but they are not always that way.
Add shredded chicken and stir.
If serving as a meal, you can serve it two ways. Place tortilla chips in a bowl and spoon this over, or serve the chips on the side.
If serving as an appetizer, when ready to serve, pour hot mixture in a bowl, and serve along side a bowl of tortilla chips.
Tweet
Recipes by Course
Recipes by Main Ingredient
Recipes by Cuisine
Recipes by Preparation
Recipes by Occasion
Recipes by Dietary
Who loves our Healthy Recipes?
Quick Links
Main Ingredient
Preparation
- Copyright © 2016, CompleteRecipes.com
- Terms of Service
- /
- Privacy
